Određivanje hlapivih komponenata arome kulena

master's thesis

• Title (english): Determination of volatile flavour compounds of kulen
• Author: Ana Brekalo
• Mentor: Helga Medić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2013-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kulen je tradicionalni mesni proizvod s područja istočne Hrvatske koji se ubraja u fermentirane trajne kobasice. Tijekom procesiranja fermentiranih proizvoda odvijaju se brojne enzimske i neenzimske reakcije koje dovode do povećanja koncentracije hlapivih komponenata arome. Te komponente su odgovorne za specifične okusne i mirisne osobine ovog proizvoda koje su najzaslužnije za percepciju kvalitete kod potrošača. Za ekstrakciju tih spojeva iz uzoraka korištena je mikroekstrakcija na čvrstoj fazi iz para iznad otopine. Plinsko-kromatografsko-masenom spektometrijskom analizom uzoraka identificirana su 104 hlapiva spoja arome. Identificirani spojevi su pripadali sljedećim kemijskim grupama: terpenima, aldehidima, organosumpornim spojevima, ketonima, aromatskim ugljikovodicima, kiselinama, esterima i laktonima, furanima, benzofuranima i pirazinima, alkoholima, terpenima i alkanima i alkenima. Fenoli, aldehidi, ketoni i organosumporni spojevi su najzastupljeniji spojevi u kulenu. Analizom glavnih komponenata pokazano je da je viša koncentracija alkohola, organosumpornih spojeva i u manjoj mjeri furana, benzofurana i pirazina karakteristična za sve senzorski najlošije ocijenjene uzorke.

Abstract (english)

Kulen is traditional meat product from eastern Croatia and it is considered to be fermented sausage. During the processing of dry-cured meat products numerous enzymatic and nonenzymatic reactions are carried out which leads to an increase of concentration of volatile aroma compounds. These compounds are responsible for the specific olfactory and gustatory properties of the products. This properties have the highest influence on the consumer perception of quality. For extraction of these compounds from the samples headspace solid-phase microextraction was used. With gas chromatography-mass spectrometry analysis of the samples 104 volatile aroma compounds were identified. They belong to the following chemical groups: terpenes, aldehydes, organosulphur compounds, ketones, aromatic hydrocarbons, acids, esters and lactones, furans, benzofurans and pyrazines, alcohols, terpenes, alkanes and alkenes. Phenols, aldehydes, ketones and organosulphur compounds are the most common compounds in kulen. Principal component analysis showed that the higher concentration of alcohol, organosulphur compounds and furan, benzofuran and pyrazine was characteristic for all worst sensory rated samples.

• Keywords: kulen; mikroekstrakcija na čvrstoj fazi iz para iznad otopine (HS-SPME); plinska kromatografija – masena spektrometrija (GC-MS); aroma; hlapive komponente
• Keywords (english): kulen; headspace solid-phase microextraction (HS-SPME); gas chromatography-mass spectrometry (GC-MS); aroma; volatile compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:159:576391
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-04 12:40:15